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Università degli Studi di Parma Università degli Studi di Parma
Second cycle degree course in
Innovative and sustainable livestock production
Università degli Studi di Parma
Department of Veterinary Science

ENHANCEMENT OF LOCAL PRODUCTS: DISSECTION AND CUTS OF MEAT
cod. 1008451

Academic year 2024/25
2° year of course - Second semester
Professor
Ferdinando GAZZA
Academic discipline
Anatomia degli animali domestici (VET/01)
Field
Discipline zootecniche e delle produzioni animali
Type of training activity
Characterising
51 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN
lectures timetable unavailable
exam calls
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Learning objectives

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Prerequisites

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Course unit content

The following topics will be addressed during the course:
Description of the muscles that constitute the anatomical basis of typical charcuterie products and meat cuts.
Post mortem modifications of the muscle.
Factors affecting the meat quality.
Halves sectioning techniques.
Type of Bovine meat cuts and their use in food products.
Swine meat cut for butchery and charcuterie products
Techniques for preparing typical charcuterie products, both ground and unground, such as: “culatello”, “fiocchetto”, “spalla cruda e cotta”, “pancetta”, “coppa”, “lardo”, “salame”, “zampone” e “cotechino”.

Full programme

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Bibliography

Bortolami R., Callegari E., Clavenzani P., Beghelli V.
Anatomia e Fisiologia degli Animali Domestici
Edagricole.

Lawrie R.A. Scienza della Carne. Edagricole.

Bressanini D. La scienza della carne. Ed. Gribaudo

Teaching methods

The course consists of theoretical lessons and practical activities.
The theoretical lessons deal with the anatomy of muscles (miology), the anatomical bases of the various meat cuts and the study of leading phenomena for transformation of muscles into meat.
The practical activities, organized through expert interventions or guided visits to manufacturing of the sector, consist of section of animal halves and preparation of the main typical products of the Italian charcuterie products.
Considering the status of the health emergency the lectures could be done in synchronous-streaming on the Teams platform through power point presentation and videos.

Assessment methods and criteria

The assessment of the achievement of the course objectives is carried out through an oral exam. The question focuses on the preparation steps of typical Italian charcuterie products.
During the exam it will be verified whether the student has achieved the objective of knowledge, understanding of the contents and the ability to apply the acquired knowledge. The grades, which are expressed with a grade out of thirty, are communicated immediately at the end of the exam.
For students with certified D.S.A. (law 170/2010) specific support methods are envisaged.

Other information

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2030 agenda goals for sustainable development

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Contacts

Toll-free number

800 904 084

Student registry office

+39 0521 902604
segreteria.medicinaveterinaria@unipr.it

Quality assurance office

Education manager:
Giulia Branca
+39 0521 902601
Office mail didvet@unipr.it
Manager mail giulia.branca@unipr.it

President of the degree course

Prof. Massimo Malacarne
massimo.malacarne@unipr.it

Faculty advisor

Prof. Mariacristina Ossiprandi
mariacristina.ossiprandi@unipr.it

Career guidance delegate

Prof. Giorgio Morini
giorgio.morini@unipr.it

Erasmus delegates

Prof. Federico Righi
federico.righi@unipr.it

Quality assurance manager

Prof. Giorgio Morini
giorgio.morini@unipr.it

Internships

Prof. Alberto Sabbioni
alberto.sabbioni@unipr.it